Grilled Salmon Club

Yield: Yield: 4 sandwiches (serving size: 1 sandwich)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:
Stand: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 626
  • Fat: 31g
  • Saturated fat: 4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 48g
  • Carbohydrate: 46g
  • Fiber: 5g
  • Cholesterol: 104mg
  • Iron: 5mg
  • Sodium: 772mg
  • Calcium: 114mg

Ingredients

  • 1 1/2 pounds salmon fillet, with skin
  • 1 1/2 teaspoons toasted sesame oil
  • Salt and pepper
  • 1/2 teaspoon sesame seeds
  • 8 slices 7-grain sandwich bread
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/4 cup mayonnaise
  • 1 1/2 teaspoons sriracha
  • 1 teaspoon lemon juice
  • 2 large tomatoes, thinly sliced
  • 1/4 cup bread-and-butter pickle slices
  • 2 cups baby arugula

Preparation

  1. 1. When you buy salmon, ask fishmonger to remove skin and package it up for you. Cut salmon flesh into 4 pieces and rub with 1/2 tsp. sesame oil. Season with salt and pepper. Let stand at room temperature for 20 minutes.
  2. 2. Preheat oven to 400°F. Line a small baking sheet with foil and lightly grease foil. Place salmon skin scale-side up in a single layer on baking sheet (cut in half to fit, if needed); rub with 1/2 tsp. sesame oil. Sprinkle with sesame seeds and season with a pinch of salt. Roast until skin is crispy and golden, about 15 minutes. Transfer salmon skin to a paper towel-lined plate to drain. Cut crosswise into baconlike strips.
  3. 3. Preheat broiler. Brush bread with olive oil; broil until lightly browned, 45 to 60 seconds per side. In a bowl, mix mayonnaise with sriracha, lemon juice and remaining sesame oil.
  4. 4. Preheat a grill pan over medium-high heat. Grill salmon, turning once, until just cooked through, 5 to 6 minutes. Transfer to a paper towel-lined plate and pat dry.
  5. 5. Arrange bread on a cutting board and spread with sriracha mayonnaise. On 4 slices, arrange tomatoes, pickles, salmon, arugula and salmon-skin bacon. Close sandwiches and serve right away.
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